In this paper, the literature review related to the chemical characteristics, composition and the various physiological and psychological effects of caffeine, chlorogenic acids in biological system and their relation with coffee quality have been presented. In addition, the contents of these biologically active compounds in coffee beans, the different chemical and physical methods used to analyze these compounds in coffee beans were reviewed.
Key words: Coffee, biochemical compounds of coffee, analysis, high pressure liquid chromatogdraphy (HPLC), spectroscopic techniques.
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